Name: Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli
Yield: Makes 8 servings
Ingredients: 1 cup mayonnaise; 1 tablespoon extra-virgin olive oil; 2 teaspoons chopped fresh oregano; 1 garlic clove, pressed; 1 teaspoon fresh lemon juice; 1/2 teaspoon finely grated lemon peel; 1 lemon, halved; 12 baby artichokes; 3 tablespoons olive oil, divided; 2 1-pound bunches thick asparagus spears, tough ends trimmed

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Roasted Asparagus and Baby Artichokes with Lemon-Oregano AioliPatricia Heal

Aioli (garlicky mayonnaise) is brightened up with fresh oregano, lemon juice, and lemon peel. Roasting the veggies gives them a soft texture and enhances their natural sweetness.

Ingredient tip:

Baby artichokes are full-grown veggies that are found on the lower part of the artichoke plant. They are more tender than larger artichokes and easier to clean.

Recipe notes

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